Orange-Coriander Weeknight Salmon
I'm constantly in search of different ways to cook salmon, and this recipe is one of the easiest and best I know. Salmon filets get dusted with a mixture of orange rind and coriander powder. A mixture of honey and orange juice provides sweetness, tang, and a way to get a lovely golden topping on the salmon. The dish is simple to put together, even on a weeknight, and the salmon bakes in 15-20 minutes. I usually serve the fish with rice, a green vegetable, and a salad, all of which can be prepared in the time it takes the fish to cook. So, this dinner is faster than take-out food and far more nutritious. And if you want a fancier rice dish to make the salmon "company worthy," stay tuned, I'll post one later.
Orange-Coriander Salmon -- Serves 2
1 salmon filet, about 8-12 ounces
Grated zest of an orange
1 teaspoon of ground coriander
1/4 teaspoon of salt
Pinch of pepper, if you like
3 tablespoons of orange juice
1 tablespoon of honey
Coat a small baking sheet with nonstick cooking spray or line the pan with foil and spritz the foil with spray. Pat the salmon filet dry with paper towels and place it, skin side down, on the prepared pan. Combine the orange zest, coriander, salt, and pepper and then rub them onto the fish. Spritz the fish with olive oil (I use a misto with olive oil in it, but you can drizzle the oil lightly over the fish, if you prefer). Heat the oven to 375 degrees and let the fish sit while the oven heats and while you mix together the orange juice and honey. When the oven is hot, drizzle the fish with half of the orange juice/honey mixture. Bake the fish for about 10 minutes, then drizzle on the remainder of the orange/honey mixture and return the fish to the oven for another 5-8 minutes or until the fish is cooked through and just flakes with a fork. Let the fish sit outside the oven for a few minutes before serving it.